Lactobacillusamylolyticus

Lactobacillusamylolyticus (a.my.lo.ly'ti.cus. Gr. neut. n. amylon starch; N.L. masc. adj. lyticus (from Gr. masc. adj. lytikos) able to loosen; N.L. masc. adj. amylolyticus starch-digesting).

Lactobacillus amylolyticus can grow up to 52 °C with an optimum growth temperature between 45 °C and 48 °C. No growthoccurs at 20 °C. These bacteriaproduce DL-lactic acid from glucose, fructose, galactose, glucose, maltose, mannose, sucrose raffinose and melibiose. Neither acid nor gas are producedfrom arabinose, cellobiose, lactose, mannitol, rhamnose, ribose and trehalose [73]. The genome size is 1.54 Mbp and the mol% G+C content of DNAis 38.2.

Isolated from malt, mash and unhoppedwort in breweries but was also identified in sourdough and tofu whey.

Thetypestrainis LA 5 T =CCUG 39901 T =DSM 11664 T =JCM 12529 T =LMG 18796 T.

Genome sequence accession number: AZEP00000000.

16S rRNA gene accession number: FR683095.